Butter almond raspberry sponge cake

Heat oven to 180degrees (fan asssited). Use a non stick 8" cake tin or line with greaseproof paper.  Cream 5oz butter with 5oz castor sugar.  Whisk 2 eggs and add 2 drops of almond essence for a few seconds then add eggs mix to creamed mix. Beat in 2floz of milk and add 5 oz sifted SR flour along with 5oz ground almonds folding in until just mixed.  Add 5oz raspberries & fold gently.  Bake 50 - 55 mins or until a skewer comes out clean.  Remove from oven, allow to cool for 10 mins.  Dust with sifted icing sugar and decorate with raspberries.